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Southwestern braised chops with garden vegetables. Complete this meal with corn muffins and green salad.

Braised El Paso Sirloin Chops

4 pork sirloin chops, 3/4-inch thick
1 teaspoon vegetable oil
1 large onion, sliced
Salt, pepper, chili powder to taste
1/2 cup water
3 zucchini, sliced 1/4-inch thick
2 cups frozen corn, thawed
2 large tomatoes, cubes
1 green pepper, cut in strips OR 1/4 cup sliced green chilies
1/2 cup pitted ripe olives
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper

1. Heat large nonstick skillet over high heat. Brush chops with vegetable oil and brown chops over medium-high heat.
2. Add onion to pan; season chops with salt, pepper and chili powder. Add water. Cover; cook over medium-low heat for 50 minutes. (Add water if needed).
3. Layer zucchini over chops; top with corn.
4. Combine tomatoes, green pepper, olives and seasoning; spoon over corn. Cover; cook 10 to 15 minutes longer or until chops and vegetables are tender.

Serves 6.

Nutrition Facts
Calories 278 calories
Protein 29 grams
Fat 10 grams
Sodium 653 milligrams
Cholesterol 75 milligrams

Recipe provided courtesy of Pork: The Other White Meat.